Make fresh pasta is very simple and the result of better flavor than industrial versions. It is an activity that can be enjoyed together with friends or family, around the stove. It is also a very appropriate way to encourage children in the kitchen to allow them to participate in the process.
Only with flour and eggs tagliatelle, spaghetti, parppadelle, garganelli, orecchiette and ravioli stuffed varieties such as, tortellini, lasagna or classical agnolloti: countless varieties of fresh pasta are made.
You can make different paste colors and flavors by adding different substances such as spinach, saffron, cooked beet pulp or squid ink. Stretching two sheets of pasta together with aromatic herbs between them will give a touch of flavor and aroma to our homemade elaborations.
In the traditional pasta recipe used 100 g of wheat flour per egg, although not the only possibility; you can also make whole wheat pasta or durum wheat semolina. The quantities given are not accurate since the ambient humidity and of course, the caliber of the eggs make the proportions vary slightly. Sometimes it will be necessary to add a little warm water or an extra egg to be able to incorporate all the flour to the dough.
When will make stuffed pasta is better to replace one of the eggs yolks and even produce only the dough with egg yolks and flour in the case of pasta shaped as tagliatelle tape. The latter is especially useful since we will know the cooking point more comfortably. Fresh pasta made only with flour and egg yolk floats in the water when al dente. In the case of replacing some egg of the formula by yolks, we will calculate 2 or 3 yolks per substituted egg.
You have to calculate about 125 grams per person of fresh dough. The quantities indicated in the recipes are for 2 people and the ingredients should be at room temperature to facilitate kneading. If you do not have kitchen scale calculate that a cup of flour is approximately 150 gr. Therefore, the ratio is 2 cups of flour and 3 eggs for three people.
Traditional fresh pasta dough
- 200g flour wheat pastry
- 2 eggs or 4 egg yolks
- 1 tbsp warm water (optional)
Fresh pasta dough with semolina
- 125 grams of wheat flour for baking
- 125 gr of durum wheat semolina (CECCO mark, for example)
- 2 eggs
- 1 egg yolk
- 1 tbsp warm water (optional)
Fresh pasta dough comprehensive
- 100 g of whole wheat flour
- 100g wheat flour type 00
- 2 eggs
- 1 tbsp warm water (optional)
Step by Step: Fresh pasta
- We will begin by forming a volcano with the flour or sifted flours on the surface on which we are going to work. A large table or a wooden table is preferable. Then we split the eggs on the hole of the flour.
- With the help of a fork, we are incorporating the flour of the sides and mixing with the egg until we can work the dough with the hands.
- We began to knead from the outside in order to collect all the flour. If we see that, it is too dry we can add a little water, preferably warm.
- Now the actual kneading begins. We must stretch the dough with the palm of the hand and then fold it towards us in a successive way until obtaining a firm and homogeneous mass. To know if we have done well we can cut the dough in half with a knife to check if the surface that is in sight is smooth and does not present lumps.
- Finally, we wrap the dough in film paper so that it rests for an hour (minimum 30 minutes) before it is ready to use.
The paste can be stretched with a wooden roller or with a pasta maker. In addition, if you do not have experience is recommended the second option, with pasta maker you can make your work easier if you do not know about pasta maker you can check best pasta maker reviews online, it will help you make the proper choice for your home pasta maker.
Moreover, the pasta making with wooden roller offered by some restaurants in Italy, usually made by women with years of experience. Making pasta with wooden roller manually we need lots of efforts with able to stretch the pasta into a fine layer with apparent ease but believe me, it is not easy!
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